Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Diversity Lager, Lost Light Lager, Supernatural IPA

Heat 600 ml water to 68°C (155°F). If using grains, mash crushed grains (Pilsner and Munich/Vienna) at 66–68°C (150–155°F) for 60 minutes. If using malt extract only, dissolve the malt extract and rice syrup solids in 450 ml hot water, stirring until fully dissolved.

Mashing / Wort creation

Bring wort to a gentle rolling boil for 60 minutes. Add the bittering hops (Saaz/Hallertau) at the start of the boil. With 5 minutes left in the boil, add the aroma hops. If you used extract and the total boil volume is small, scale additions proportionally so bitterness is mild (target ~18–22 IBU for a lager).

Boil and hops

Cool the wort rapidly to 10–12°C (50–54°F) for a true lager fermentation or 16–18°C (60–65°F) for a cold-fermented ale version. Transfer to a sanitized fermenter and pitch the yeast. Ferment for 10–14 days at target temperature until gravity is stable for 2–3 days.

Chill and ferment

If lagering, cold-crash and lager at 0–4°C (32–39°F) for 2–4 weeks to improve clarity and mellow flavors. For ale version, condition at fermentation temperature for another 7–10 days.

Conditioning

Bottle or keg. If bottling a single 15 oz portion, add ~0.1 tsp priming sugar (dissolved in a few ml boiled water and cooled) to the bottle before filling. Cap and store at 18–20°C (64–68°F) until carbonated (~1–2 weeks). Chill before serving.

Packaging

Pour gently into a chilled 15 oz glass, leaving a small layer of yeast behind. Serve at 6–8°C (43–46°F) for best flavor.

Serve

Heat 600 ml water to 67°C (152°F). Mash the Pilsner and light specialty malts with flaked maize/rice for 60 minutes at 65–67°C (149–153°F). If using extract, dissolve in 450 ml hot water with the flaked adjunct.

Boil wort 60 minutes. Add Magnum/Hallertau bittering hops at the start. Add the noble hop as a late addition at 5 minutes left for subtle aroma. Aim for ~16–20 IBU to keep the beer crisp and drinkable.

Cool wort to 10–13°C (50–55°F) for lager yeast or 16°C (61°F) for a cool ale fermentation. Pitch yeast in a sanitized fermenter. Ferment until stable gravity (typically 7–14 days).

Cold-condition (lager) for 1–3 weeks at 0–4°C (32–39°F) for clarity and a smooth finish, or condition at fermentation temp for 7–10 days if using ale yeast.

Bottle or keg. For bottle-conditioning, add ~0.1 tsp priming sugar to the bottle before filling. Cap and carbonate at room temperature for 7–14 days. Chill before serving.

Serve in a clean 15 oz glass at 5–7°C (41–45°F). Pour gently to preserve carbonation and clarity.

Heat 600 ml water to 66–67°C (151–153°F). Mash the pale malt and specialty malts for 60 minutes at 65–67°C (149–153°F). If using extract, dissolve it in 450 ml hot water.

Bring wort to a vigorous boil for 60 minutes. Add the bittering hops (Centennial) at the start of the boil. At 15 minutes left add any kettle hop flavor additions if desired. Add the Citra hops at flameout or with 0–5 minutes remaining (whirlpool/finish) to maximize aroma and hop oils. Target bitterness around 45–60 IBU for an American IPA.

Cool quickly to 18–20°C (64–68°F) for a clean, expressive hop fermentation with IPA yeast. Transfer to a sanitized fermenter and pitch the yeast. Ferment for 5–7 days until activity slows and gravity drops near target.

Chill and primary fermentation

After primary fermentation has mostly finished (usually day 4–7), add the Mosaic/Amarillo dry-hop directly to the fermenter. Leave on hops 3–5 days, then cold-crash to drop hop particulate and yeast.

Dry-hopping and conditioning

Rack to bottles or keg. If bottling, add ~0.1 tsp priming sugar to the bottle before filling. Cap and allow to carbonate at room temperature for 1–2 weeks. Chill before serving.

Pour into a 15 oz IPA glass aggressively enough to activate the hop aroma and head. Serve at 8–10°C (46–50°F) to highlight hop aromatics.

Pilsner malt (liquid or dry malt extract equivalent)

Light Munich or Vienna malt (crushed)

Rice syrup solids or corn sugar (adjunct for a crisp finish)

Saaz or Hallertau hops (bittering)

Saaz or Hallertau hops (aroma/finish)

Liquid malt extract (to reach fermentable gravity if needed)

Ale/Lager yeast (preferably clean lager strain or a cold-tolerant ale)

Water (brewing or filtered)

Priming sugar (if bottle-conditioning a single serving)

Salt (optional, to taste for serving water profile)

Pilsner malt (or light base malt)

Carahell or light crystal malt (for slight color/body)

Flaked maize or rice (to lighten body)

Magnum or Hallertau hops (bittering)

Noble hop (aroma)

Lager yeast (or a clean ale yeast fermented cool)

Priming sugar

Pale 2-row malt (or light base malt)

Carapils or carafoam (for head retention)

Crystal 10L (small touch for color and malt backbone)

Centennial hops (bittering/early)

Citra hops (late/whirlpool/aroma)

Mosaic or Amarillo hops (dry hop)

IPA brewing yeast (clean, expressive hop strain)

LOST CRAFT BREWING (15oz)

Make LOST CRAFT BREWING (15oz) Recipe in just 168h . Diversity Lager, Lost Light Lager, Supernatural IPA

LOST CRAFT BREWING (15oz)

Descriptors

Tasting Notes

Food Pairings

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